The Lesser-Known Downsides To A Gluten-Free Diet

Whether a person is seeking a healthier lifestyle or a new way to lose weight, a trendy diet will most likely get their attention. In the past few years many options surfaced, with some getting more attention than others. It is worth a mention that some of these diets were developed by professionals, while others are of doubtful consequence. One of the most recent – and lasting – trends is the gluten-free diet. Although many swear by this diet plan, it should be noted that although it has worked for some, it does not necessarily mean that it is advisable for others to be guided by it. Read on for a breakdown of potential downsides associated with this fad diet.

What is Gluten?

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Gluten is a protein found in wheat, barley, rye, and other varieties of grain. There are two main components of gluten; glutenin and gliadin, the latter being responsible for the majority of adverse health effects. When mixed with water, these proteins become sticky, forming a glue-like property which creates elasticity in dough, and enabling bread to rise. Although this is not particularly dangerous for most people, those with celiac disease or an intolerance cannot eat gluten. While the majority of individuals will experience bloating, those who are highly sensitive to gluten proteins are not able to digest it properly, causing severe internal consequences.

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